Chicken Breasts With Garlic And Balsamic Vinegar
From conner909 16 years ago
- 20 minutes to make
- Serves 4
I found this recipe in a newspaper several years ago and it's always one I can fall back on. Its savory flavor goes well with couscous, rice or noodles. Serve with a substantial green salad. Try it, you'll like it!
Ingredients
- 4 skinless, boneless chicken breasts (about 1 1/4 lbs. total) shopping list
- salt and freshly ground pepper to taste shopping list
- ¾ pound small or medium mushrooms shopping list
- 2 tablespoons flour shopping list
- 2 tablespoons olive oil shopping list
- 6 cloves of garlic, peeled shopping list
- ¼ cup balsamic vinegar shopping list
- ¾ cup fresh or canned chicken broth shopping list
- 1 bay leaf shopping list
- ½ teaspoon minced fresh thyme or shopping list
- ¼ teaspoon dried thyme or 1 tablespoon fresh thyme shopping list
- 1 tablespoon butter shopping list
How to make it
- Tip 1: Always read a recipe in its entirety before beginning.
- Tip 2 : Pound the chicken breasts to desired thickness for even cooking.
- Sprinkle chicken breasts with salt and pepper.
- Rinse mushrooms, drain and pat dry.
- Season flour with salt and pepper and dredge the chicken breasts in mixture.
- Shake off excess.
- Heat oil in heavy skillet over medium-high heat and cook the chicken breasts until nicely browned on one side, about three minutes.
- Add whole garlic cloves.
- Turn chicken breasts and scatter mushrooms over them.
- Continue cooking, shaking the skillet and redistributing the mushrooms so that they cook evenly.
- Cook about 3 minutes and add vinegar, broth, bay leaf
- and thyme. Cover tightly and cook over medium-low heat for 10 minutes.
- Turn pieces occasionally as they cook.
- Transfer chicken to warm serving platter and cover with foil.
- Cook sauce with mushrooms, uncovered, over medium-high heat for about 7 minutes.
- Swirl in the butter.
- Discard bay leaf. Pour mushrooms and sauce over chicken and serve.
- Yields 4 servings.
The Rating
Reviewed by 8 people-
bookmarked, anouther one on my long list of must do.Thanks for sharing....Bob
robertg
in loved it
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I made this for the second time last night, and it was delicious again. I served it over basmati rice & everybody loved it. Only problem is that there are never any leftovers!
modelsmom
in Worcester loved it
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This was excellent! I forgot to buy mushrooms, so I used onions this time. But I followed everything else! The sauce is so, so good. I served the extra sauce over some rice pilaf, and even the picky kids loved it! This is an easy, quick week-night me...more
Cosmicmother
in Western loved it
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